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All Journal Agrotekno Buletin Udayana Mengabdi Itepa : Jurnal Ilmu dan Teknologi Pangan Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Chemistry Jurnal Aplikasi Teknologi Pangan Agroindustrial Journal

I Nengah Kencana Putra

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Denpasar

Author-ID : 2929974

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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Pengaruh Jenis Pelarut pada Metode Microwave Assisted Extraction (MAE) terhadap Karakteristik Ekstrak Daun Singkong (Manihot utilissima Pohl.) Yustika Ayu Tri Wahyuni; Gusti Ayu Kadek Diah Puspawati; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 4 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i04.p03

Cassava leaf has bioactive components, such as flavonoids and chlorophyll pigments, but the information on cassava leaf extract is still limited and needs development on the using extraction method of microwave. The type of solvent is an important factor in the success of extracting the material. This research was conducted to determine the effect of the solvent using Microwave Assisted Extraction (MAE) method on the characteristics of cassava leaf extract (Manihot utilissima Pohl.) and to find the right type of the solvent using Microwave Assisted Extraction (MAE) to produce the best cassava leaf extract. The research design used was a Completely Randomized Design with a solvent type treatment consisting of five types of solvents, namely aquades, ethanol 90%, acetone 90%, methanol 90%, and ethyl acetate 90%. The treatment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect to variable observed, it was continued with Duncan’s Multiple Range Test. The parameters observed in this study were yield, total chlorophyll content, total flavonoids content, antioxidant activity, IC50, and L*, a*, b* values. The result showed that the type of solvent had a very significant effect (P<0,01) on yield, total chlorophyll content, total flavonoids, antioxidant activity, IC50, and L*, a*, b* values. The best treatment was found in ethanol 90% which produced a yield 19.84%, total flavonoids 74.90 mg QE/g, total chlorophyll 9.98 mg/g, antioxidant activity 83.67%, and L*: 44.83, a*: -9.97, b*: 20.27.

PENGARUH KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK SARI BUAH PROBIOTIK TERONG BELANDA (Solanum betaceaum Cav.) TERFERMENTASI DENGAN ISOLAT Lactobacillus sp. F213 Ida Ayu Agung Prawitasari; Komang Ayu Nocianitri; I Nengah Kencana Putra
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 9 No 4 (2020): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2020.v09.i04.p02

This research was aimed to determine the effect of sucrose on the characteristics of tamarillo probiotic juice which was fermented by Lactobacillus sp. F213 and to determine the concentration of sucrose that produced the best characteristic of fermented tamarillo probiotic juice. This research used random block design with concentration of sucrose as treatments, which consisted of five levels: 0%, 3%, 6%, 9%, and 12%. Treatment was repeated 3 times to obtain 15 units of sample. Data were analyzed by analysis of variance followed by multiple comparison test of Duncan Multiple Range Test (DMRT). The result showed that different concentration of sucrose significantly affected total lactic acid bacteria (LAB), total sugar, total acid, pH, color (score), flavor (hedonic), sour taste (score), sweet taste (score), overall acceptance (hedonic), but had no significant effect on color (hedonic) and aroma (hedonic). The 9% sucrose treatment produced the best fermented tamarillo probiotic juice with the characteristics of 9.31 log CFU/mL total LAB, 16.98% total sugar, 1.53% total acid, pH of 4,31, orange color, with slightly sour and sweet taste, aroma, and overall acceptance liked slightly.

PENGARUH KONSENTRASI ETANOL TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN SIRIH MERAH (Piper crocatum Ruitz & Pav) MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) I Gede Tirta Yasa; Nengah Kencana Putra; Anak Agung Istri Sri Wiadnyani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 3 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This study was conducted to determine the effect of ethanol concentration on antioxidant activity and to obtain the highest antioxidant activity in red betel leaves extract using the MAE method. The experimental design used in this study was a completely randomized design (CRD) with an ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. Treatment of ethanol concentration had a very significant effect (P <0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The results showed that 90% ethanol concentration was the best treatment which produced a yield of 25.17%, total phenol 106.00 mg GAE / g extract, total flavonoids 46.98 mg QE / g and antioxidant activity based on IC50 at 81.61 ppm. Keywords : red betel leaves, ethanol, MAE, antioxidant activity.

PEMANFAATAN ANGKAK SEBAGAI PEWARNA ALAMI DAN ANTIOKSIDAN PADA SOSIS IKAN KEMBUNG (Rastrelliger kanagurta L.) Justicia Febi Estermaria Pandiangan; I Nengah Kencana Putra; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 8 No 2 (2019): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

This research was conducted to identify the effect of adding angkak on the color, antioxidant content, change the number of TBA sausage for six days of storage, sensory’s characteristic of mackerel fish sausage, and to identify the right percentage to adds angkak can improve the color, antioxidant content, and change the number of TBA for six days of storage, and sensory’s characterisctic of mackerel fish sausage. The experimental design used was a completely randomized design (CRD). Treatment factor was consist of six concentrations: 0%, 0,5%, 1%, 1,5%, 2%, and 2,5%. Each treatment had three replications so that obtained 18 units of trial. Observations were made on intensity of colour, antioxidant capacity, number of TBA, and organoleptic characteristics (hedonic test and scoring test). Data were analyzed by One-Way Analysis of Variance at level of 1% and 5% and continued by Duncan. The addition of angkak has affected very significant on color intensity, antioxidant capacity, number of TBA, color, taste, and overall acceptance, also significant on texture of mackerel fish sausage. On the others hand, it has not affected on flavor of mackerel fish sausage. The right concentration is obtained from the use of 1 % angkak. It has L*’s score 31,71; a*’s score 21,10; b*’s score 21,13; antioxidant capacity 53,37 mg GAEAC/kg; number of TBA for the 6th day 0,31 g malonaldehide/kg, color rather faded red and rather liked, flavor rather liked, texture liked, taste bitter weak and liked, and overall acceptance liked.

Sifat Fungsional Campuran Kedelai dan Rumput Laut Ditinjau dari Efek Hipoglikemik Secara In Vivo IKetut Suter; INengah Kencana Putra; NiLuh Ari Yusasrini; NiMade Yusa
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 2 No 2 (2015)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Penelitian ini bertujuan untuk mengetahui efek hipoglikemik diet campuran kedelai danrumput laut pada tikus diabetes induksi alloxan. Empat puluh dua ekor tikus Wistar jantandengan berat ± 100 – 150 g digunakan dalam penelitian ini. Tikus dibagi menjadi 7 kelompokdimana masing-masing kelompok terdiri dari 6 ekor tikus. Tikus kelompok 1 digunakan sebagaikontrol sedangkan kelompok yang lain diinjeksi dengan alloxan (100 mg/kg bb) untukmenginduksi diabetes. Masing – masing kelompok diberi diet yang berbeda yaitu diet standar,diet kedelai, diet konsentrat protein kedelai, diet rumput laut, diet campuran kedelai - rumput lautdan diet campuran konsentrat protein kedelai – rumput laut. Pengamatan terhadap konsumsipakan dilakukan setiap hari sedangkan analisis gula darah, gula urin dan penimbangan berattikus dilakukan secara periodik setiap 10 hari sekali selama 30 hari. Hasil analisis menunjukkanbahwa rata-rata kadar gula darah tikus sebelum injeksi alloxan yaitu 121 mg/dL, sedangkan gulaurinenya berkisar 100 mg/ dL. Injeksi alloxan menyebabkan kenaikan gula darah menjadi 184,91mg/dL – 309 mg/dL, peningkatan gula urine, penurunan konsumsi pakan dan penurunan berattikus. Pemberian diet standar tidak mampu mengendalikan kenaikan gula darah, sedangkanpemberian diet kedelai(PK), diet konsentrat kedelai (PKP), diet rumput laut (PRL), dietcampuran kedelai-rumput laut (PKPRL) dan campuran konsentrat kedelai-rumput laut (PKPRL)mampu menekan peningkatan gula darah dan gula urine pada hewan coba.Penurunan gula darahberturut-turut sebesar 34,27 % (PK), 14,13 % (PKP), 20,78 % (PRL), 11,67 % (PKRL) dan32,64 % (PKPRL). Hal ini menunjukkan bahwa diet kedelai, konsentrat protein kedelai, rumputlaut maupun campuran antara kedelai-rumput laut dan konsentrat protein kedelai-rumput lautmemiliki efek hipoglikemik jika dibandingkan dengan diet standar.

Pengaruh Penggunaan Getah Pepaya (Carica papaya L.) pada Proses Dekafeinasi Terhadap Penurunan Kadar Kafein Kopi Robusta Juwita Mayningsih Andari Putri; Komang Ayu Nocianitri; Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 2 (2017): Scientific Journal of Food Technology
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Decaffeination is a process for reduction of caffeine content in coffee beans. This study is aimed to find out the effects of papaya’s sap (Carica papaya L.) addition on the caffeine content of robusta coffee and to know the concentration of papaya’s sap addition that could produce decaffeinated coffee according to the requirements. This study used a Completely Randomized Design (CRD), with five levels of papaya’s sap concentration namely 0%, 1.5%, 3%, 4.5%, and 6%, and 3 repetitions, so that obtained 15 experimental units. The results of the study showed that the use of papaya’s sap affected caffeine content of robusta coffee. Addition of 6% papaya’s sap produced decaffeinated coffee according to the requirements, with the caffeine content of 0.24%, moisture content of 11.34%, ash content of 0.07%, and protein content of 9.72%.

Optimasi Suhu dan Waktu Ekstraksi Kulit Kayu Manis (Cinnamomum burmanii) dengan Gelombang Ultrasonik Menggunakan Response Surface Methodology (Rsm) Ni Luh Putu Diah Rupini; I Wayan Rai Widarta; I Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 4 No 1 (2017)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Cinnamon is a spice containing components of volatile oil, non-volatile oil and starch. Thisstudy was aimed to determine the temperature and extraction time of cinnamon bark(Cinnamomum burmanii) with optimum ultrasonic waves, so as to produce oleoresin.Optimization of the temperature and extraction time of cinnamon bark was done by usingResponse Surface Methodology. The design of central composite was used to study theeffects of temperature and time on the extraction of cinnamon bark with ultrasonic waves.The results showed that the temperature of 58,3C and 77,7 minutes extraction of cinnamonbark with ultrasonic waves produced oleoresin yield; and the highest content ofcinnamaldehyd of cinnamon bark respectively 26,5770% and 1,7280%. Meanwhile, thevalue of the refractive index is equal to 1,5750 and the density is equal to 1,0360 g/cm3.

Identification of Coloring Additives used in Jajan Sirat Production Sold at Pasar Umum Negara, District of Negara, Jembrana Regency, Bali Province I Komang Ari Andika; Putu Timur Ina; I Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 3 No 1 (2016)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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This study aimed to identify the types and doses of coloring additives used in the making of jajan Sirat which was sold at Pasar Umum Negara, Jembrana, Bali. Before taking samples, surveys and interviews were conducted to the traders and consumers regarding their understanding on coloring additives. The samples were taken from some traders at Negara public market, District of Negara, Jembrana, Bali. Then, the samples were prepared by using woolen thread absorption technique. Qualitative analytical procedure were conducted using chromatographic paper analysis, while quantitative analysis were conducted using spectrophotometer UV-VIS. Paper chromatography analysis showed, the samples contained restricted synthetic coloring substances (GN scarlet, orange G and sudan I) and allowed coloring substances (tartrazine, sunset yellow, karmoisin, amaranth, and eritrosin). Spectrophotometric analysis showed that most of samples contained coloring substances exceeding the prescribed dosage. The percentage of samples containing overdosed coloring substances was 58.33 %, whereas the percentage of samples containing coloring substances under permitted dosage was 16.67 %. The percentage of samples containing banned dye was 25.00 %.

KARAKTERISASI SENYAWA BIOAKTIF EKSTRAK DAUN SEMBUNG(Blumea balsamifera (L)DC) DARI BEBERAPA JENIS PELARUT Ida Bagus Ketut Mantra; I Nengah Kencana Putra; Luh Putu Wrasiati
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Sembung (Blumea balsamifera (L) DC) is a species plant on Blumea genus, andAstereceae (compositae)family. The leaf of Sembung is used by human as empiric treatment with extraction or infuse techniqueto become “jamu” , its has function as functional drink, because its consist of flavonoid and alkaloidcompound, that has an antioxidant potency. The purpose of this research are to study of effect growthleaf level and some of organic solvent to characterizetion simplisia powder extract Sembung leaf. Themethode of extraction by maseration, then analyze is done such as flavonoid, phenolic total, antioxidantcapacity, vitamin C, IC50, and determine volatil compound on the best treatment by GC-MS. The resultshowed that very singnificant effect to all parameters analysis, and ethyl acetate extract on the tip ofSembung leaf is the best treatment, that consist of flavonoid (204,58 mg QE/g db), phenolic total (225,33mg GAE/ g db), vitamin C (451,92 mg/g db), antioxidant capacity (501,97 mg GAEAC/g db), and IC50%(37,09 ppm). The GC-MS analysis showed there are benzena compound, monoterpene (camphor,L-berneol), sesquiterpene (?-guaiene, caryophyllene, humulene) and diterpene (neophytadiene) on thebest treatment.

Potensi Ekstrak Tumbuhan Sebagai Pengawet Produk Pangan I Nengah Kencana Putra
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Nowadays, the use of natural antimicrobials such as plants extracts to preserve food get much attention of the researchers. This is related to the increasing of public concern over synthetic chemical food preservatives. Various types of plants had been declared can produce extracts that effectively inhibited the growth of food-contaminating microbes, such as methanol and ethanol extracts of bark Saccoglottis gabonensis, effectively inhibited the growth of Leuconostoc mesenteroides and Lactobacillus plantarum; extracts of onion and red pepper inhibited Candida crucei and Candida utilis; ethanol and water extracts of Eugenia Jambos had antimicrobial properties against bacteria such as Staphylococcus aureus, Yersenia enterocolitica, Staphylococcus hominis, Staphylococcus cohnii, Staphylococcus warneri; Picung seed extract (Pagium edule) inhibited the growth of Staphylococcus aureus; and ethanol extract of Salvia pratensis leaves inhibited Escherichia coli, Bacillus cereus and Saccharomyces cerevisiae. Extraction of antimicrobial compounds from plant material could be done by using different types of solvents. Among the various types of solvents, ethanol and methanol solvents are most commonly used.Keyword: antimicrobial, plant extract, food preservative

Co-Authors Aditya Degita Rizal Agnes Citra Yolanda Simamora Alberto Sombamori Janggat Alexander Nathanael Yusuf Anabella Nadia Nathaniel Anak Agung Istri Sri Wiadnyani Anak Agung Istri Sri Wiadnyani Ayu Nuriya Kiromi Bambang Admadi Harsojuwono Bellariesty Kartika Dewi Bryan Bryan Clara Sania Krisanta Dewi Citra Laksmi Agung Putri Elia Agatha Christiani Emma Rahmasari Enita Berena Br Karo Era Ollyvetty Meilani Erika Ary Koesnadi G.P. Ganda Putra Gusti Ayu Kadek Diah Puspawati Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Tirta Yasa I Gusti Ayu Ekawati I Gusti Ngurah Sujana Kusuma I Gusti Putu Bayu Bramtarades I Ketut Suter I Ketut Suter I Komang Ardianta I Komang Ari Andika I Made Ananta Divasti Guna I Made Cahyana Kusuma I Made Edi Widiawan I Made Sugitha I Putu Suparthana I Wayan Rai Widarta I.D.P.K. Pratiwi I.G.A. Ekawati Icha Nabillah Ida Ayu Agung Prawitasari Ida Bagus Ketut Mantra Irvan Kurniawan Simatupang Justicia Febi Estermaria Pandiangan Juwita Mayningsih Andari Putri Ketut Ratnayani Kholista Samsara Kurnia KOMANG AYU NOCIANITRI Luh Putu Trisna Darmayanti Luh Putu Wrasiati M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Made Meigasari Mahira Oktaviana, Ni Luh Gede Maria Christinela Domithesa Melda Yanti Naibaho Michelle Olivia Isabella Muhammad Eriansyah Al-Hakim Mulyani Sri Ni Kadek Nova Wulandari Ni Ketut Sri Agustini Ni Ketut Sri Agustini Ni Luh Ari Yusasrini Ni Luh Gde Amritasya Mutiara Ni Luh Putu Diah Rupini Ni Made Indri Hapsari Arihantana Ni Made Prawitasari Ni Made Ria Oka Ni Made Yusa Ni Nyoman Puspawati Ni Putu Putri Dewanty Saraswati Ni Putu Suriani Ni Wayan Wisaniyasa Nicole, Moreen Alesandrina Novelita Olivea Herman NYOMAN SEMADI ANTARA Nyoman Wahyu Meta Wulandari, Nyoman Wahyu Meta P.A.S. Widpradnyadewi P.T. Ina Pandu Prayugo Putri Nathasya br Lahi Putu Adiyasi Wulandari Putu Pande Pande Yashika Putu Rica Galicia Putri Yanti Putu Timur Ina Ronald Surachman Sayi Hatiningsih Sixtian Brema Sembiring Wayan Trisnawati Yustika Ayu Tri Wahyuni Yustika Ayu Tri Wahyuni

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